- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 carrots, sliced
- 4 celery stalks, sliced
- 1 cup button mushrooms, sliced
- 1 cup green beans, ends trimmed and halved
- 4 cups reduced-sodium vegetable broth
- 1 14.5–ounce can diced tomatoes
- 1 pound baby red potatoes, halved
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 tablespoons finely chopped flat-leaf parsley (optional, for topping)
- Select Sauté and add the oil to the inner pot of an electric pressure cooker (or see notes below for stovetop directions). Once hot, add the onion, garlic, carrots, celery, and mushrooms and cook for about 3 minutes, or until the vegetables start to soften.
- Press Cancel and pour in the green beans, broth, and tomatoes. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the potatoes, rosemary, thyme, salt, pepper, and bay leaves. Stir to combine.
- Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
- Unlock and remove the lid. Remove and discard the bay leaves.
- Stir the stew and serve hot, topped with the parsley.
- FOR FROZEN VEGETABLES: swap out the carrots, celery, onion, mushrooms, and green beans for a 16 ounce bag of mixed frozen vegetables. The cook time stays the same.
- STOVETOP DIRECTIONS: Grab a large lidded pot. Heat the oil over medium heat. Sauté the vegetables for a few minutes. Add the herbs, salt, and pepper, along with the broth and potatoes. Increase the heat to high, bring the mixture to a boil, and then lower the heat, cover the pot, and simmer for 15 minutes, or until the vegetables and potatoes are cooked through. Serve hot.
- Place any leftovers in an airtight container and refrigerate for up to 4 days. Reheat before serving.
- This Instant Pot Vegetable Stew is loaded with flavorful vegetables, potatoes, and herbs. Use homemade Instant Pot Vegetable Broth to give it even more flavor!
- Add more protein by swapping the vegetable stock with chicken stock (not vegan).
- Prep the vegetables ahead of time to make this recipe even easier. All you have to do is sauté and then wait for the magic to happen.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main dish
- Method: Instant Pot or Stovetop
- Cuisine: Healthy
- Diet: Vegan
Keywords: vegetable soup in pressure cooker, Instapot soup, frozen vegetable soup